Recent content by NevermoreBrew

So I make beer and my dad makes wine and I want to try and make a collaboration brew with some grape juice in it. My dad has some old vine Zinfandel grapes and I was thinking I'd use this Duvel recipe for the beer. I want to put grape juice in the primary with the beer yeast. Anybody have any...

Did you use just the grape juice? Any thoughts about fermenting with the whole grapes? That's good advice to ferment cooler. How cool are we talking? I have a fridge with a temp control so I can do just about any temperature.

No thoughts from anybody??

So I make beer and my dad makes wine and I want to try and make a colaboration brew with some grapes/grape juice in it. My dad just ordered some old vine Zinfandel grapes and I was thinking I'd make a big ish Belgian beer. I want to ferment the grape with a Belgian yeast and then use an oak...

i need a carboy cleaner because i am aroused by the idea of alcohol, a power tool and a glass carboy ;)

Ok so i was too lazy to read through all 26 pages of this recipe so if somebody tried/asked about this sorry, but thoughts on doing bourbon soaked oak chips in the secondary? would that be too much flavors going on? vanilla, oak and bourbon?

Making a 7 gallon batch of a spiced holiday ale. What are your thoughts on this grain bill? Im shooting for 9-10% abv 15 lbs Two Row 3 lbs wheat malt 2 lbs honey malt 1 lb 8 oz crystal 40 1 lb caravienne 1 lb amber malt 1 lb amber dme (for color and extra gravity :drunk: ) 9.6%...

yeah way cool and beyond my needs and $$$. Ive thought about bottling it but they way i currently do it is just with a racking cane and a party tap. it works but every once and a while i get one that didnt hold its carb right. so i dont want to go through all the trouble and find out i have a...

I bought the 15 gallon BIAB pot from Highland and I couldn't be happier. The only issue is the fact that its aluminum and you have to pre-condition it but thats not that big of a deal. All of the fittings on mine (ball valve and thermometer) are quality and the BIAB supplies that came with it...

So i'm suposed to go to charleston south carolina in a few weeks and I really want to take a keg with me. But i have two problems that i have to overcome. One is its a 10+ hour drive being broken up into two days with just a quick overnight hotel stay. This one i'm not worried that much about...

sorry revvy forgot to say its all grain so yes i have read them but it doesnt apply to me

I missed my og by .012 (got 1.070 shooting for 1.082). Ive taken the beer off of the trub and filtered out the residual hops. Just thinking since its no longer sitting on the hops can i boil some or all of it down to try and hit my gravity?

I plan on entering this beer in an upcoming competition but I have no idea what BJCP class it should be considered. Color: 8 IBU: 37 its base is wheat with some pilsner, bavarian wheat, and Crystal malt in it. There is also a little bit of rye and caramel wheat in it as well. i...

Please correct me if im wrong but isnt 50/50 considered more of an american wheat than a hefeweizen?

Ok updated recipe taking some advice: 7 lbs Wheat Malt 1 lb 4 oz Vienna Malt 10 oz Caramel Wheat Malt .75 oz Hallertau 60 minutes .25 Oz Hallertau 20 minutes White labs Hefeweizen Ale (WLP300) Yeast Calculated Values: OG 1.052 FG 1.013 Color: 7* SRM 9.2 IBU 5.2% ABV. Protein Rest 20...